Kyusu Tokoname
Daian-Ji Lefty

Ikomi 鋳込み

This Kyusu is made using the Ikomi method, also known as pressure or slip casting, where liquid clay, or slip, is poured into and shaped in a plaster mould. The process makes it possible to make complicated shapes and is suitable for producing larger quantities.

Tobikanna 飛び鉋

Also known as Biri (ビリ), Tochiri (トチリ), or chattering, Tobikanna is a classic textured decorative feature seen in ceramics across Japan. The technique involves carefully bouncing a metal trimming or chattering tool along the surface of the yet fired clay body as it turns on a potter's wheel, thereby carving a continuous pattern around it.

Reduction Firing

Through reduction firing, or Kangen Shōsei (還元焼成), the characteristic red Tokoname clay turns black. The Kyusu is initially baked in an oxidation furnace, and then fired a second time in a reduction kiln, which due to incomplete combustion produces carbon monoxide that draws oxygen away from the ferric oxide in the surface of the clay, turning it a dark charcoal hue.

Since Tokoname Kyusu have relatively low porosity they are perfect for brewing all sorts of tea. Brewing methods will differ with each tea and personal preference, but the basic steps are outlined as follows:

• Pour freshly boiled water into teacups or a Yuzamashi cooler to bring the temperature of the water down and warm up the cups you will be using. The hot water may also be used to warm the Kyusu before adding the tea leaves.
• Make sure the Kyusu is empty before adding 1 to 3 heaped teaspoons of tea per person, depending on the type of tea and how strong you would like to make it.
• Once the teacups are cool enough to handle or the water in the Yuzamashi has dropped to the required temperature – no higher than 80°C for Japanese green tea – then pour this water into the prepared Kyusu, making sure not to fill it to the brim but to about two thirds full.
• Close the lid and allow the tea to steep for the recommended or desired time.
• To pour from a side handle Kyusu, simply grip the handle and rest your thumb on the lid to secure it, then slowly pour a little tea into each of the cups and repeat until the Kyusu is emptied, this way everyone gets an even strength brew. At the end, firmly shake the Kyusu downwards to extract the very last drops.
• If the tea is suitable for multiple infusions, repeat the brewing process again using water that is a little hotter with each round.
• After the last infusion, discard the tea leaves, rinse and shake the Kyusu vigorously with warm water only until all the leaves have been washed out, then leave to dry naturally with the lid off.

Unglazed teapots should be washed by hand with warm water only, without any washing-up liquid, which could get absorbed by the porous clay. The outside of the teapot may be cleaned with a soft cloth, but the inside should only be rinsed with warm water to ensure the patina stays intact. Always leave to air dry naturally with the lid off, the exterior may be dried with a towel. Do not put in the dishwasher, microwave or oven. If tea leaves get trapped in the strainer, brush away with a soft brush. Hard water may cause limescale deposits to develop, in which case rinse with soft bottled water, then wipe with a soft cloth.